Italy’s national dish, pasta e fagioli, is easy to make and is a wonderful way to serve fresh shell beans (see page 76). Most any kind of fresh shell bean will do, but cranberry and cannellini beans are traditional choices.

　　

Ingredients

makes 2 quarts; 4 to 6 servings

　　2 pounds fresh shell beans

　　Salt

　　1/3 cup olive oil

　　1/3 cup finely diced onion

　　1/4 cup finely diced carrot

　　1/4 cup finely diced celery

　　A pinch of dried chile flakes

　　2 teaspoons coarsely chopped fresh sage leaves

　　4 garlic cloves, coarsely chopped

　　Salt

　　1 pound ripe tomatoes, peeled, seeded, and diced or one 12-ounce can whole tomatoes, drained and chopped

　　1/4 pound pasta (broken noodles or small shapes)

　　Extra-virgin olive oil

　　Parmesan cheese, grated

　　

Step 1

Put the shelled beans in a pot and cover with water to a depth of 1 1/2 inches. Bring to a boil, turn down to a simmer, and cook the beans until soft but not falling apart. Start checking after 20 minutes. When soft, season to taste with: Salt.

　　

Step 2

While the beans are cooking, heat in a heavy-bottomed soup pot: 1/3 cup olive oil.

　　

Step 3

Add: 1/3 cup finely diced onion, 1/4 cup finely diced carrot, 1/4 cup finely diced celery, A pinch of dried chile flakes, 2 teaspoons coarsely chopped fresh sage leaves.

　　

Step 4

Cook until soft over medium heat, stirring occasionally, about 12 minutes. Add: 4 garlic cloves, coarsely chopped, Salt.

　　

Step 5

Cook for a few minutes, then add: 1 pound ripe tomatoes, peeled, seeded, and diced or one 12-ounce can whole tomatoes, drained and chopped.

　　

Step 6

Cook for another 5 minutes, then add the beans with just enough bean liquid to cover. Cook over low heat, stirring now and then, until the beans are very tender, about 15 minutes.

　　

Step 7

Meanwhile, cook until tender in abundant boiling salted water: 1/4 pound pasta (broken noodles or small shapes).

　　

Step 8

Remove one third of the beans and mash them or purée them in a food mill. Stir the cooked and drained pasta and the puréed beans into the soup and cook for 5 minutes. Thin the soup with bean liquid as needed. Check for salt and add more as needed. Serve garnished with: Extra-virgin olive oil, Parmesan cheese, grated.

　　

Variation

Step 9

Use 1 cup dried beans, cooked (see page 78), instead of fresh shell beans.

　　The Art of Simple Food